Wednesday, May 11, 2016


I wanted to do a couple of things with this brew...use up the Munich LME I have, use the red wheat I got from Jay's Brewing (LHBS), and try a hefe with a different yeast.  In this case, I'm going to be trying the Pure Pitch WLP 300 yeast, which suddenly gives the picture to the right some context, doesn't it?  See what I did there?  WLP 300, a picture from the movie "300"...

Anyway, I still have some of my previous hefe left, but then it's getting to be that time of year where I get out to mow the grass, and when I'm done, I may want to enjoy a nice cold hefeweizen as my reward.

Brew Day: 11 May 2016

Partial Mash:
1 lb Red Wheat
1.5 oz flaked wheat

Boil (60 min):
1.3 lb Munich LME
3 oz table sugar
10 g German Perle hops (FWH)

Yeast: WLP 300

*I followed my usual processes for the partial mash, cooling the wort, and pitching the yeast.

Note: I checked on the beer about 6 hrs after pitching the yeast, and it's doing really well.  The yeast is really doing a it's thing!

Addendum, 12 May: As part of my normal Thu morning routine (trash day), I checked in on the brew, and I had to replace the blow-off bottle.  The bottle was completely overwhelmed with krausen, and the padding I'd placed under it (4 paper towels) was completely saturated.  So, I put some fresh sanitizer in another bottle, and cleaned up and replaced the padding, as well.  It was messy, but a good sign.

So far, my experience has been that if you want a good hefeweizen, liquid yeast is the best way to go.  Yes, I've gotten some nice banana notes from the T-58 yeast, but that's more for a Belgian style beer.  Also, letting the beer sit for a bit longer is a great idea; it applies to the hefes just as well as it does to the IPAs.

Addendum, 27 May: Bottled the "300 Hefe" today.  I got 8 good bottles out of the fermenter.

Addendum, 16 Jun: My wife tried one of these last night...the Munich LME was overpowering.  I figured it would be, due to the color, and I had guessed right.  The color and flavor are definitely of a caramel malt, and the flavor overwhelms any aroma of banana.  Comes out as heavy-bodied, malt-forward wheat beer with strong caramel notes.

Not a keeper for a hefe recipe - lesson learned, do not use any caramel malt (grain or extract) in a hefeweizen.

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